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lemon supreme pie


provided by: taste of home "the combination of cream cheese and tart lemon is wonderful."


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  1. Line unpricked pastry shell with a double thickness of heavy-duty foil
  2. Bake at 450 degrees for 8 minutes
  3. Remove foil
  4. Bake 5 minutes longer
  5. Cool on a wire rack
  6. In a saucepan
  7. Combine 3 / 4 cup sugar
  8. Cornstarch and salt
  9. Stir in water
  10. Bring to a boil over medium-high heat
  11. Reduce heat
  12. Add remaining sugar
  13. Cook and stir for 2 minutes or until thickened and bubbly
  14. Remove from the heat
  15. Stir in butter
  16. Lemon peel and food coloring if desired
  17. Gently stir in lemon juice
  18. Cool to room temperature
  19. About 1 hour
  20. Do not stir
  21. In a mixing bowl
  22. Beat cream cheese and sugar until smooth
  23. Fold in whipped topping and lemon juice
  24. Refrigerate 1 / 2 cup for garnish
  25. Spread remaining cream cheese mixture into shell
  26. Top with lemon filling
  27. Chill overnight
  28. Place reserved cream cheese mixture in a pastry bag with a #21 star
  29. Store in the refrigerator
  30. Cooking time is not include cooling time

Step 25

Total Time in Minute 30

Ingredients Count 12

cooking lemon supreme pie

See More Relate Photo


Pastry shells







Rind of

Yellow food coloring

Fresh lemon juice

Cream cheese

"confectioners sugar"

Whipped topping

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